instant pot turkey chili

Samina Qureshi is the Registered Dietitian Nutritionist and owner of Wholesome Start. Her nutrition practice is based in Houston, Texas and she provides virtual nutrition counseling sessions to clients across the country. Schedule your FREE 15-minute nutrition session today!

Chili is one of those meals that you crave during the cooler fall and winter months and I’ve finally written down the recipe made in my Instant Pot for you all to enjoy. This simple and quick Turkey Chili recipe is made with canned goods that make meal prep a breeze. If you’re wondering whether or not canned foods are healthy, I’m here to tell you they absolutely are! Canned diced tomatoes and canned beans make for great kitchen staples that help add flavor, nutrition, and bulk to my meals. One thing you should keep in mind with canned foods is to be mindful of the sodium content. If you’re concerned about the sodium in canned foods you can always strain and rinse them to reduce the amount of sodium in your dishes. For my chili dish I didn’t use any added salt because there’s plenty of sodium from the canned tomatoes and beans.

I love a quick Instant Pot meal but I also appreciate it when the meals provide plenty of nutrition to fuel my body. This turkey chili is packed with plant-based protein from the quinoa and beans. If you don’t eat meat, you can always omit the turkey in this recipe for a 100% plant-based meal. The quinoa not only adds great texture and protein but it helps round out this meal to make a simple one-pot dish. Make this delicious hearty and healthy meal in just 30 minutes!

The instant pot makes meal prep such a breeze! I love that I can make this dish in advance and have it be available for a quick nourishing meal throughout the week. If you give this recipe a try, let me know how you like it in the comments below!

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